Asian

General Tso’s Tempeh. vegan glutenfree

My General Tso’s Tempeh recipe is sure to satisfy your takeaway cravings! This is non fried version of the General…

Ready 40 minutes
Serves 1 serving
Prep 10 minutes
Cook 30 minutes

This is non fried version of the General Tsos saucy Tempeh with a citrusy twist. Add some blanched Broccoli or bok choy to it for a bigger portion and some greens. You know who reads my blog on her Iphone these days? My mom! She has one from her visit here in october and she is adept at all things I- … Ipad, Iphone. She reads the blog and gets her own creative ideas and makes things.. She saw my Naanpost and made some with baking powder, yogurt and whole wheat flour and surprised Dad!

Recipe

General Tso's Tempeh

My General Tso's Tempeh recipe is sure to satisfy your takeaway cravings!

Serves 1 serving
Prep 10 minutes
Cook 30 minutes
Total 40 minutes

Ingredients

3/4 cup of cubed Tempeh (4 oz)
1/2 cup water
2 teaspoon soy sauce
1 Tablespoon orange juice (I used freshly squeezed Satsuma juice)
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1 teaspoon raw sugar
1 teaspoon of oil
2 garlic cloves (chopped)
1/2 teaspoon finely chopped ginger
1 tablespoon soy sauce/tamari
2 teaspoon raw sugar
2 teaspoons orange juice
1/2 teaspoon chili flakes (or Sriracha to taste)
1 teaspoon white wine (or rice vinegar)
1/2 teaspoon sherry (optional)
2-3 teaspoons vegan hoisin sauce to taste (I used just about 2 tsp)
1/2 teaspoon sesame oil
1 Tablespoon cornstarch mixed in 1/3 to 1/2 cup of water (depending on your preference of quantity and consistency of sauce.)

Instructions

1
In a deep medium pan, add the tempeh, water, soy sauce, orange juice, ginger powder, garlic powder and sugar
2
Mix well and cook covered on low heat, until all liquid is absorbed(12-15 minutes).You can also marinate the tempeh in the mix for half an hour before cooking.
3
In another medium pan, add 1 teaspoon of oil and heat on medium heat.
4
Add the cooked tempeh and cook on medium heat for 2 minutes until some sides are brown/crisp.
5
Add garlic cloves, ginger and cook for half a minute.
6
Add the following; soy sauce, sugar, orange juice, chilli flakes, white wine, sherry, hoisin, sesame oil and cornstarch
7
Mix well to coat and cook on low-medium heat until the sauce thickens(5-7 minutes). Adjust spice and Sauces if needed to taste.(depends on the sauce brands, each has different flavor depth)
8
Serve hot with a cup of white or brown rice, topped with chopped green onions/scallions and a slice of mandarin orange.

Notes

You can add blanched/steamed broccoli to the pan once the tempeh is browned and continue with the rest of the steps. Other veggies that can be added.. bok choy, carrots. I was out of broccoli, since hubbs wanted the pickle spice Broccoli curry day before:) The recipe can be easily doubled or tripled, add red pepper flakes to taste and you might need more cornstarch to thicken the sauce. Nutritional values are based on one serving